Fat To Skinny
Recipe Exchange => Breads and Crackers => Topic started by: katary on August 18, 2010, 11:11:43 PM
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oh this is sooooo simple that even the beebenwacker can make it:)
4 ingredients : 1 cup shelled sunflower seeds
1/2 cup Parmesan cheese
1/4 cup h2o
sprinkle garlic salt
***** the sunflower seeds i found are 1 net carb per 1/4 cup and that's all the carbs in this 4 total carbs**************************my carbs per cracker was .16:) the thinner you make the dough,the more crackers you'll get,and the carbs per cracker will depend on the size and amount of crackers you end up with,i got 24 big crackers:)
put the sunflower seeds and the Parmesan cheese into your "grindy thingy" some people call them food processors? until they become "flourlike" then add the water and pulse the processor till the mixture becomes dough like:)
preheat oven to 325******* line a cookie sheet with parchment paper>> put the dough mixture on the paper & place another piece of parchment paper on top of the dough,pressing down with your hands & spreading the dough to a very,very thin layer ( just make sure you don't have any holes in the dough)remove the top piece of parchment,sprinkle with garlic salt,and with a pizza cutter,score the dough into squares>> and into the oven for 30 minutes>>> then its done>> break the crackers apart and see if you can eat just one:)
PS you can use different cheese for the same results but different flavor,same with spices instead of the garlic salt:)
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Sounds good...what brand of sunflower seeds?
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i just bought a big jar of the kroger brand 5 carbs minus 4 fiber = 1 net carb:)
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Thanks ;) Will check those out!!
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hey TT r u from ky?
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nope, but new neighbor in TN....we just migrated south in January from NJ. Had to get away from the winters and high cost of living.
Gail
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oh... well welcome to the south:) i just saw where your internet host was ky comcast and wondered ;)
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I want the crackers and the crustless pizza!
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Hi Gail...welcome to the party! Gary, I posted your cracker recipe to the recipe forum...good recipe, keep em coming! :)
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made em delicious ty 4 the recipe. have to bring snacks to Sunday School and crackers always on the list so I think I know what kind of crackers I will be sending for snack time ;D
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Thank you for a great recipe. The crackers were easy to make and tasted great!
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Mine weren't crispy though could that be my lack of a grindy thing?
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Did you turn on the oven Beebs? ::) ;)
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Well of course I did. What a silly question. They tasted great just the seeds didnt get mixed as well as I would like and they were very crumbly.
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i had to leave them in the oven a bit longer to crisp them up a bit. if u dont have a grindy thing you can always get a ziplock baggie and a meat mallet its what i do sometimes to make almond flour put some almonds in a baggie and close it tightly and take the mallet and smash the nuts
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OuCh!
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Nut smasher! LOL! That's what I did the problem i had was when I spread it out it almos didnt cover the whole pan then it was very thin on the ends and got kinda burnt.
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:) somedays its just quicker to smash the nuts LOL and I have this little grinder and it works well for flax seed but not so well for almonds they get stuck and dont grind very well in it
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These look yummy. Crackers are a tough thing to give up for me. Has anyone tried making them with either Millers bran, whole flax seeds or flax meal? Flax crackers seasoned with all kinds of things like mushrooms, sundried tomatoes, red bell peppers, basil, even sauerkraut, and other savory combinations like that then dehydrated are really popular in the raw food community and are expensive to purchase ready-made. Going to have to try these.
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I bet the flax would work well :)
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Welcome Caligirl! Please post your cracker recipes after you try them.I am umpa, dougs wife.I have a column on the homepage called ask umpa where I can convert your favorite recipes to fat to skinny friendly.If I can help you please ask.Enjoy the forum :)
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Umpa, certainly will post it if they come out well :). I think they would probably be better dehydrated rather than baked, but we'll see. Down the road I will definitely be contacting you for some help in converting a few recipes. Thank you!
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On the flax crackeers how long would you cook them in the oven and on what temp ? Thanks Umpa
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Jo, here is a similar recipe that was done in the oven. They line a cookie sheet with parchment paper, spread the mixture with a spatula on the parchment about 1/8" thick. You could score it as Caligirls's recipes says. Bake at 300° for 40 minutes. Check and see if it's firm and if it is, flip it (that should be fun) and continue baking another 40 minutes. Check it to see if it is crisp. If not, continue baking. Should be crisp not chewy.
http://www.neverhomemaker.com/2010/02/homemade-flax-crackers.html (http://www.neverhomemaker.com/2010/02/homemade-flax-crackers.html)
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will it work with milled flax seed ? Or do you need the actually need seeds.
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Hi Joagain --
If you bake them in the oven try it about 120 degrees for 8 hours or so. The purpose of the low temperature is not to kill the enzymes in the raw foods. Opinions vary about the temperature, but heating foods above 108 to 115 degrees and the beneficial enzymes in foods become dead. So most who are trying to preserve the enzymes in foods try to stay below 108 degrees. If someone is not concerned about enzyme preservation, any temperature would work I suppose. What Shihtzumom posted for you would definitely work. I'd just watch them closely to achieve the desired degree of doneness.
Milled flax - I've not made them using only milled flax because to me I would think they would be drier and more like sawdust due to the lack of fat. I think you'll have to play around with it to see how you like them.
BTW - The nice thing about the recipe is that if you don't bake them all the way they can be used as bread if you score the pieces larger before you dehydrate/bake them. Hope this helps.
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Shihtszumom1 - great web site!! Thanks for posting it! Their flax crackers look really good.
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I dont see a recipe?.... :o
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Beebs: Caligirl's recipe is in with the Vegetarian Recipe contest postings.
Caligirl: I didn't know about the "killing the enzyme" thing. Good to know.
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My husband made these crackers (original poster) the other day and loved them! Thanks!
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;)
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How do you store these? ???
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How do you store these? ???
Hi Beth! :)
I store mine in a zip lock bag kept in the pantry (where the potato and corn chips used to be).
The ingredients; water, garlic salt, sunflower seeds, and Parmesan cheese all store well at room temp.
These crackers are never around here long enough to get stale. :D :D :D
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Hi guys.
I just made these crackers. Half way through measuring out the sunflower seeds I realized I was out. I used about 1/4 cup pumpkin seeds and used cheddar cheese.
I figured I would use up my pumpkin seeds do after spreading the mixture out, I covered it with the remainder of my seeds. About 15.
Cooked for about 40 minutes.
I have to either hide them or go to the store very soon, because these crackers are the best!
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I agree these are super! I used pumpkin seeds and sesame and mine turned out great.my pumpkin seed bag says 2 carbs and 2 grams fiber so they are zero net. They are called amport foods pepitas-roasted and salted pumpkin seed kernels. My first batch was too salty so I cut back on the salt next time.
Thanks Tony they do store well!